Cathy HuygheFebruary 25, 2010 08:25Updated May 30, 2010 13:21
LYON, France — Walk the staircases and corridors of l’Institut Paul Bocuse, and the lions of French gastronomy follow your every move. Their portraits hang on the walls and their names are printed, always at eye level, on signage and placards throughout the renovated Chateau de Vivier in France’s gastronomic capital.
Escoffier. Troisgros. Point. Robuchon. Brazier. And, of course, Bocuse himself — a seminal French chef of the 20th century.